Cooking A Good Steak
A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hour, washing all the salt off, patting it dry with a paper towel, then grilling it.
True? Plan on trying my next day off (on Monday). Anyone else know how to get a good tender steak?
Edit: Some notable posts you should check out before cooking or asking questions
Gobbo's rating system from 1-10
How to cook a prime rib. Results.
The reverse sear, 2p2's preferred cooking method:
Cook the interior of the steak first using a lower heat source (you can use an oven, pan or grill). Let it rest for 5-10 minutes. Then sear it at a higher heat. The steak will still cook once it's removed from the initial heat source that was used to cook the interior, so remove it 5-10 degrees below what you want the final internal temperature to be.
Some examples:
- El D explains the reverse sear for the 8...
- Reverse sear explained again
- And again
- ninetynine99's reverse sear with pics
- Reverse searing on a grill; detailed instructions here.
- See ninetynine99's links below for reverse sear using an oven to cook the interior.
ninetynine99's epic TR of oven + reverse sear of 7 rib, 40-day dry-aged beef
- bids on some dry-aged steak and wins
- picks it up
- prepares it
- brings it to desired internal temperature in the oven: into the oven; 40 min; 60 min; 75 min
- finishes with reverse sear
Suggestions for more posts to include here are welcome.
tyty
Have any of you heard of this thing called "20 ribeyes for $40"? They had some ads recently on local radio and were in the area over the weekend.
I'm guessing the "steaks" are tiny and awful.
Dunno if it's the exact same people, but someone like that set up around here once a couple years ago. Lasted less than a week, the reviews on social media were SAVAGE. Just absolute garbage. People were saying they were worse than steaks you can get at Dollar Tree.
That tomahawk from S&W looks so disappointing for $265. This thread has spoiled me.
Anyone remember these days.
Good picture quality for a picture from the late 80s. What a deal.
Used to get all the steak and sausage deals at Whole Foods, now I don't even go there.
No deals, no 27 guys. I exit. NEXT!
I don’t eat as many steaks as some in this thread, but i score a subprimal bone in rib roast for $6 lb on annual Xmas loss leader at the Colorado Kroger chain King Soopers.
Butcher and vac seal it keeps me in ribeyes for a year. And I can smoke the ribs.
https://www.americastestkitchen.com/arti...
No splatter.
I'll try that! I never could perfect the 2p2 method, always seemed too oily/greasy for me.
Was digging through files for something and came along this gem from 2013. I used to be a contendah:
Man! You guys are so good.
Haven’t posted in awhile. Costco had whole Angus choice strip loin for $7.99/lb. Haven’t seen that price since before COVID. Standard reverse sear finish in tallow in the wok:
Literal perfection.
I'm a steak amateur, so this is probably a stupid question.
In the past it seemed that the platonic ideal was no band and pink right up to the crust. Now it seems like we're accepting a bit of band (not gray, but not pink either) in order to get better crust and this is thought to be a superior preparation.
Do I have that right?
****ycakes living the dream:
****ycakes?
Rump cap. As fun to say as it is to eat.
Bigdaddydvo that steak looks perfect as 27 said. $7.99 a pound. I’m guessing that was a $12.88 steak. I just switched from plastic cutting boards to wood. It keeps my knives sharper so much longer.
Baked potato in its own soil lol, gross
always happy to swoop in at the party and heartily slap bigdaddy on the back
continually consistent meat cooking
I inherited a Weber smokefire pellet grill from a family member recently and took it on its first steak adventure tonight. Pretty solid grill! Maxes out at 600F so not quite as hot as I’d prefer for steak cookery but I’m not mad at these ribeyes. Seasoned with kinders “the blend”
prettay prettay nice jack
No pics, but a story for the steak thread:
Had a blowout with the boys in FL last weekend. Host loves to cook and wants to make a beef tenderloin, his specialty, for the Sunday 4pm games. Everyone is half in the bag after fishing, he gets back from whatever he was doing and takes the huge tenderloin out of the fridge. He turns his back for 2 minutes to do something at his desk(for me!) and when we turns back around one of the guys has now started cutting the tenderlon into steaks(3/4" at best) and is already halfway through. He screams 'What are you doing!' and runs over and just stands there next to his friend and his $200 tenderloin and is just motionless, staring at it in silence. Legit pain in his eyes, but he laughs it off.
Then before anyone can even say anything, the guy just shrugs and continues to cut the rest of the loin, at least another foot, into 'steaks'. At that moment I thought to myself this is over and it was. They cooked it in too much butter on the elec stove and then transferred to oven to finish. Ended up butter-boiled on outside with zero sear and blue on the inside. Epically awful. I cut around the edges with everyone else as they said 'mmm, good stuff', 'perfect cook', 'great steak' etc trying to lighten the soul-crushing failure that had just happened.
It was ****ing HI-larious.
